Chicken Curry Murgi | WMU Alumni

Chicken Curry Murgi

Submitted by Dan Beamer

Ingredients:
  • 1/2 cup butter or oil 
  • 4 onions, chopped 
  • 4 cloves garlic, minced 
  • 4 bay leaves 
  • 2 tsp. powdered cinnamon 
  • 1 can tomatoes 
  • 1/2 tbsp. salt 
  • 8 whole cloves 
  • 4 tbsp. curry powder 
  • 1 tbsp. paprika
  • 1 1/2 lbs. chicken breasts, cut into 1 1/2 inch pieces

 

Instructions:
  1. Melt butter over medium heat, add the onions and garlic. Sauté until fragrant. Add the bay leaves, cinnamon and cloves.
  2. Cover and cook five minutes. Add the chicken and cook, uncovered. 
  3. Stir in the  remaining ingredients.
  4. Cover with water and cook on low, making sure to keep an eye on the moisture level. It should move freely within the pan. Simmer on low until chicken is tender and cooked through. 
  5. Serve with rice if desired. Enjoy!

 

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